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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 5 |
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This recipe is great for leftover beef roast! Mmm, beefy! Ingredients:
2 peeled and cubed red potatoes |
3/4 cup carrots, cubed |
1/4 cup chopped onion |
1 3/4 cups diced cooked beef |
2 (12 ounce) jars beef gravy |
1 teaspoon beef bouillon granules |
1 teaspoon beau monde ™ seasoning |
salt and pepper to taste |
1 cup buttermilk baking mix |
1/2 cup milk |
1 egg |
Directions:
1. Place potatoes and carrots in a medium saucepan and fill with water to cover. Cover and cook over medium high heat until almost done (about 10 to 15 minutes). Drain and let cool for a few minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a medium bowl combine the potatoes, carrots, onion, beef, gravy, bouillon and seasoning. Season with salt and pepper to taste and mix all together.
4. In a large bowl combine the baking mix, milk and egg and mix together until smooth. Pour beef mixture into an ungreased 9 inch deep dish pie plate. Pour pastry dough on top.
5. Bake in preheated oven 25 to 30 minutes, until crust is golden.
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